Beef Stroganoff With Mushrooms And Herbs

• 3 tablespoons olive oil, divided
• 5 ounces baby bella mushrooms, stems discarded (or re-purposed)
• kosher salt & freshly ground black pepper
• 1 lb flank steaks or 1 lb hanger steak, sliced across the grain 1 inch thick
• 1/4 cup all-purpose flour
• 1/3 cup dry red wine
• 1 tablespoon unsalted butter
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 1 1/2 cups chicken stock
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 1 teaspoon fresh thyme leave, chopped
• 1 tablespoon fresh parsley, chopped
• buttered fettuccine or egg noodles, for serving

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
2. Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
3. Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
4. Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
5. Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
6. Turn off heat, stir in sour cream and herbs.
7. Serve over butter fettucine or egg noodles.

olive oil, bella mushrooms, kosher salt, flank, flour, red wine, unsalted butter, onion, garlic, chicken stock, worcestershire sauce, sour cream, thyme, fresh parsley, buttered fettuccine

Taken from www.food.com/recipe/beef-stroganoff-with-mushrooms-and-herbs-473230 (may not work)